Saeu Mandu || Shrimp Dumplings, 새우만두 1

Saeu Mandu is the Romanization of the Korean phrase for “shrimp dumplings.” It’s a popular Korean dish, often served as a snack or appetizer. These dumplings are typically filled with a mixture of minced shrimp, vegetables, and seasonings, then wrapped in a thin dough and steamed or fried

Ingredients (serves 4):

For the filling:

• 200g shrimp, peeled and deveined
• 4 dried shiitake mushrooms
• 2 egg whites
• 2 tablespoons potato starch
• 1 tablespoon sake
• Salt to taste
• 2 tablespoons sesame seeds, toasted

For the dough:

• 1/2 cup glutinous rice flour
• 1.5 cups regular rice flour
• 1 tablespoon sugar
• 1 tablespoon cooking oil
• Approximately 2/3 cup water

Instructions:

1. Make the dough: In a bowl, combine the glutinous rice flour and regular rice flour. In a separate bowl, heat water, sugar, and cooking oil until the sugar dissolves. Gradually add the hot liquid to the flour mixture, stirring until a dough forms.
2. Prepare the filling: Soak the shiitake mushrooms in water until softened. Squeeze out excess water and chop finely. Combine the minced shrimp, chopped mushrooms, potato starch, sake, egg whites, and salt in a bowl.
3. Assemble the dumplings: Roll out the dough into thin circles, about 8 cm in diameter. Place a spoonful of the filling in the center of each circle. Bring the edges together to form a flower shape.
4. Coat and fry: Brush the edges of the dumplings with egg white and sprinkle with sesame seeds. Heat cooking oil in a deep fryer or large pot to 170-180°C (340-355°F). Carefully fry the dumplings until golden brown and crispy. Drain on paper towels.

Tips:

• For a softer dough, you can let the dough rest for about 30 minutes before using.
• To make the dumplings more flavorful, you can add other ingredients to the filling, such as finely chopped vegetables or minced garlic.
• Serve immediately with your favorite dipping sauce.